• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Boil a large pot of salted water for the rice.
• Add half the rice (double for 4p) and cook for 10-12 mins.
• Drain in a sieve and pop back in the pot.
• Cover with a lid and leave to the side until ready to serve. 

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, halve, peel and chop the onion into small pieces.
• Roughly chop the coriander (stalks and all).
• Cut the tomato into 2cm chunks.
• Drain and rinse the black beans in a sieve.
• Zest and quarter the lime. Stir the zest into the cooked rice and season to taste with salt and pepper.

• Place a medium pan over medium heat with a drizzle of oil.
• Mash half the beans with a fork.
• When the oil is hot, add half the chopped onion to the pan and fry for 4-5 mins until softened. 
• Add the chipotle paste along with the whole and mashed beans and cook for another 2-3 mins. 
• Season to taste with salt and pepper.

• Meanwhile, in a medium bowl mix together the remaining chopped onion, tomato and coriander.
• Season to taste with salt, pepper and lime juice.
• Dress the salad leaves with salt, pepper and a drizzle of oil.
• Halve the avocado and remove the pit. Cut into chunks (while still in its skin), then use a tablespoon to scoop out the flesh.

• Place each flatbread on a large piece of aluminium foil or baking paper. 
• Along the bottom third of each flatbread, spread a portion of rice.
• Top with beans, avocado, pico de gallo and salad leaves.
• Fold the bottom of the flatbread up over the filling, then fold left and right sides in towards the filling. 
• Roll the whole thing over then wrap your burrito tightly in the foil or paper. 

TIP: Don’t overfill your burrito to ensure it rolls up.

• Warm the burrito in the oven for 4-5 mins.
• Unwrap then cut in half.
• Serve with any remaining fillings and lime wedges alongside.